Mediterranean Fig Chutney
By Chef Lia Fallon, New York City, New York
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 teaspoon butter
- 2 teaspoons brown sugar
- 1 teaspoon balsamic vinegar
- 1 cup dried California Mission figs, quartered
- 1 cup dried California Calimyrna figs, quartered
- 1 bottle (750 ml) port wine
- 1/2 cup sliced kalamata olives
- Juice and zest of navel orange
- Sea salt and fresh ground pepper; to taste
- 2 tablespoons chopped fresh oregano leaves
ProcedureIn heavy saucepan over medium heat, heat oil and sauté onion. Add brown sugar and balsamic vinegar. Cook over low heat, stirring frequently for 20 to 30 minutes until onions are very soft, caramelized and jam-like. Stir in figs and wine; heat to boil and simmer, stirring frequently with wooden spoon, until reduced by half and liquid is syrupy. Stir in olives and juice from orange. Simmer 5 minutes more. Season to taste with salt and pepper.
Turn into storage container; let stand. When cool, stir in orange zest and oregano. Cover and store in refrigerator.
Serve with crostini and a favorite cheese or as an accompaniment to duck, lamb or chicken.
NUTRITION FACTS (per serving)Calories 320 (10% from Fat); Total Fat 3.5g; Saturated Fat 1g; Trans Fat -0-g; Cholesterol -0-mg; Sodium 90mg; Potassium 490mg; Carbohydrate 48g; Sugar 42g; Dietary Fiber 7g; Protein 2g;
Daily ValuesVitamin A 2 Vitamin C 2 Calcium 2 Iron 2